These red and golden beets are laid on a bed of spicy arugula, topped with sliced almonds, fresh crumbled goat cheese, fresh thyme, and then drizzled with a light honey dijon vinaigrette.
Recipe Summary Beet, Walnut And Prune Salad
This beet salad works great as a side dish. It's garlicky, creamy, sweet, a little crunchy, and a little salty. Enjoy this authentic Russian recipe that everyone in my family always makes.Ingredients | Arugula Salad Recipes With Beets
5 medium beets, scrubbed
½ cup chopped walnuts
½ cup mayonnaise
20 pitted prunes, chopped
3 cloves garlic, pressed
salt to taste
Directions
Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.
Info | Arugula Salad Recipes With Beets
prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
3 cups
